Food Texture and Viscosity: Concept and Measurement (Food Science and Technology)

Langue : anglais

Edité par Academic Press, New York, 1982

0121190609 / 9780121190606

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Vendeur : About Books, Henderson, NV, Etats-UnisAbout Books

Vendeur avec une évaluation de 5 étoiles

Vendeur AbeBooks depuis 5 février 2021

Livre relié

Etat: Occasion - Très bon

EUR 52,70

EUR 6,18 expédition 
Expédition nationale : Etats-Unis

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A propos de cet article

New York: Academic Press, 1982. NOT a library discard. Appears never read. Fine condition. We have only this one copy, but it is available now and ready to ship today from Henderson, Nevada. Sharp Corners. Square and tight. NO owner's name or bookplate. NOT a library discard. NOT a remainder. Pages are fresh, crisp, clean and unmarked -- apparently never read. NO highlighting. NO underlining. NO margin notes. Well illustrated with figures, diagrams, photos, graphs, etc. Bound in the original brown cloth, gilt-stamped over black panels on the spine and front cover. From the publisher: "Drawing together literature from a myriad of sources, this book focuses on the texture and viscosity of food as well as the techniques for measuring these properties. Food Texture and Viscosity: Concept and Measurement includes a brief history of the field and its basic principles and then goes on to provide a detailed discussion of the physical interactions between the human body and food, objective methods of texture measurements, commercially available instruments and their uses, various types of viscous flow, and sensory methods for measuring texture and viscosity. An appendix lists names and addresses of suppliers for anyone interested in purchasing equipment. Incorporating material from numerous sources across a wide range of disciplines, this book will prove valuable to students, faculty, researchers, and anyone working in food technology and sensory evaluation.". First Printing of the First Edition. Hardcover. Fine condition/No dust jacket, as issued. Illus. by NOT a library discard. 8vo. xii, 327pp. Great Packaging, Fast Shipping.…

N° de réf. du vendeur 030600

Titre
Food Texture and Viscosity: Concept and Measurement (Food Science and Technology)
Auteur
Bourne, Malcolm
Éditeur
Academic Press, New York
Année de publication
1982
État de l'article
Fine condition
Jaquette
No dust jacket, as issued
Reliure
Hardcover
Langue
anglais
ISBN à 10 chiffres
0121190609
ISBN à 13 chiffres
9780121190606
Illustrateur
NOT a library discard
Édition
First Printing of the First Edition.
Catalogues du vendeur
Cooking / Food / Beverages, Science / Technology / Computers

About Books

Henderson, NV, Etats-Unis

Vendeur avec une évaluation de 5 étoiles

Vendeur AbeBooks depuis 5 février 2021

Frais d'expédition à l'intérieur de ce pays : Etats-Unis

Article5 à 9 jours ouvrés3 à 6 jours ouvrés
Premier articleEUR 6,18EUR 16,46
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About Books [Genny and Michael Winne, proprietors, formerly of Parsippany, New Jersey) has been selling rare and out of print books since 1985. Besides book fairs and mail order catalogue, long-time collectors and dealers will remember our lengthy For Sale ads in the Antiquarian Bookman and similar magazines. Our inventory of more than 40,000 volumes is especially strong in the specialities listed, but contains fine books in a variety of other fields as well. Because most of our books are stored in protective boxes, rather than on shelves, they cannot be viewed as a whole. If you want to examine specific titles, please provide 24 hours notice and we will make them available for your inspection. Phone calls to (702) 750-2722 are welcome, but please only between the hours of 8am and 10pm, west coast time. Our phone is a landline that cannot receive texts.…

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